Anda di halaman 1dari 3

DAFTAR ISI

HALAMAN JUDUL .................................................................................. i


DAFTAR ISI ............................................................................................ ii
BAB 1. PENDAHULUAN ........................................................................ 1
1.1 Latar Belakang ..................................................................... 1
1.2 Rumusan Masalah ............................................................... 1
1.3 Tujuan .................................................................................. 1
1.4 Manfaat ................................................................................ 2
BAB 2.TINJAUAN PUSTAKA ................................................................. 3
2.1 Susu..................................................................................... 3
2.2 Susu Formula Bayi ............................................................... 4
BAB 3. METODOLOGI............................................................................ 8
3.1 Tempat Dan Waktu .............................................................. 8
3.2 Peserta Dan Pembimbing .................................................... 8
3.3 Metode Kegiatan .................................................................. 8
3.5 Metode Pengujian Daging Sapi ............................................ 8
BAB 4. HASIL DAN PEMBAHASAN ...................................................... 13
4.1 Hasil Pengujian .................................................................... 13
4.2 Pembahasan ........................................................................ 13
BAB 5. PENUTUP ................................................................................... 16
DAFTAR PUSTAKA ................................................................................ 17
LAMPIRAN 18
DAFTAR ISI

HALAMAN JUDUL .................................................................................. i


DAFTAR ISI ............................................................................................ ii
BAB 1. PENDAHULUAN ........................................................................ 1
1.1 Latar Belakang ..................................................................... 1
1.2 Rumusan Masalah ............................................................... 1
1.3 Tujuan .................................................................................. 1
1.4 Manfaat ................................................................................ 2
BAB 2.TINJAUAN PUSTAKA ................................................................. 3
2.1 Telur..................................................................................... 3
2.2 Telur Pindang ....................................................................... 3
BAB 3. METODOLOGI............................................................................ 5
3.1 Tempat Dan Waktu .............................................................. 5
3.2 Peserta Dan Pembimbing .................................................... 5
3.3 Metode Kegiatan .................................................................. 5
3.5 Metode Pengujian Daging Sapi ............................................ 5
BAB 4. HASIL DAN PEMBAHASAN ...................................................... 13
4.1 Hasil Pengujian .................................................................... 13
4.2 Pembahasan ........................................................................ 13
BAB 5. PENUTUP ................................................................................... 16
DAFTAR PUSTAKA ................................................................................ 17
LAMPIRAN 18
DAFTAR ISI

HALAMAN JUDUL .................................................................................. i


DAFTAR ISI ............................................................................................ ii
BAB 1. PENDAHULUAN ........................................................................ 1
1.1 Latar Belakang ..................................................................... 1
1.2 Rumusan Masalah ............................................................... 1
1.3 Tujuan .................................................................................. 1
1.4 Manfaat ................................................................................ 2
BAB 2.TINJAUAN PUSTAKA ................................................................. 3
2.1 Telur puyuh .......................................................................... 3
BAB 3. METODOLOGI............................................................................ 5
3.1 Tempat Dan Waktu .............................................................. 5
3.2 Peserta Dan Pembimbing .................................................... 5
3.3 Metode Kegiatan .................................................................. 5
3.5 Metode Pengujian Daging Sapi ............................................ 5
BAB 4. HASIL DAN PEMBAHASAN ...................................................... 10
4.1 Hasil Pengujian .................................................................... 10
4.2 Pembahasan ........................................................................ 11
BAB 5. PENUTUP ................................................................................... 13
DAFTAR PUSTAKA ................................................................................ 14
LAMPIRAN 15